SPAGHETTI AGLIO e OLIO
Updated: Sep 28, 2020
Here's another quick and easy recipe you can make in under 30 minutes! Using your best olive oil plus lots of grated Parmigiano Reggiano, pasta that is cooked al dente, this can easily become your signature dish. It can be served as a side or main dish, mixed with shrimps, meats or veggies of your choice.
½ pound spaghetti, cooked and drained
1/3 cup olive oil
1 head of garlic, minced (I like a lot of garlic with this dish, but you can adjust to your preference)
¾ cup grated Parmigiano Regianno (or Parmesan cheese)
¼ teaspoon red pepper flakes (or more, depending on your preference)
Salt and freshly ground black pepper for seasoning
¼ cup chopped Italian Parsley
2 to 3 Tablespoons of pasta water
Here is how I cook my pasta:
In a pot pan, boil water--- enough to submerge your pasta. Once water is boiling, add salt, enough to make the water salty “it tastes like the ocean.” Pasta in and of itself is bland. The salt in the water will enhance the taste of pasta.
Put the pasta into the pot pan in the boiling salted water. Boil the pasta for 12 minutes, stirring occasionally to avoid the pasta sticking to the bottom of the pot pan.
After 12 minutes, take the pasta out of the pot pan and drain. Reserve the pasta water for later use.
In a pan or skillet, heat olive oil on low-to-medium heat. Slowly toast the garlic until golden brown in color. Do not burn the garlic as it will render a bitter taste.
Once garlic is golden brown in color, remove the pan from the heat.
Add the red pepper flakes, salt, and freshly ground black pepper, plus 2 to 3 tablespoons of pasta water into the pan. Stir until well combined.
Add the cooked pasta into the pan and toss using a pair of tongs or 2 frying spatulas. Make sure pasta is well coated with olive oil mixture.
Sprinkle half (or more) of the Parmigiano Reggiano (or Parmesan cheese) and the chopped parsley onto the pasta and toss until well combined.
Before serving, sprinkle the remaining Parmigiano Reggiano onto the pasta.